Chicken Cordon Bleu Soup Recipes

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CHICKEN CORDON BLEU SOUP



Chicken Cordon Bleu Soup image

This is a wonderful addition to potlucks, and it comes together so easily! Cauliflower makes a nice, extra creamy backdrop for the classic flavors of chicken cordon bleu you can eat with a spoon. -Heidi Der, Stow, Ohio

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 6 servings (2 quarts).

Number Of Ingredients 14

2 tablespoons butter
2 tablespoons olive oil
1 small head cauliflower, coarsely chopped
1 medium onion, chopped
1 garlic clove, minced
3 tablespoons all-purpose flour
2 cups chicken broth
2 cups shredded cooked chicken
2 cups half-and-half cream
1 cup finely cubed fully cooked ham
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded Swiss cheese

Steps:

  • In a large saucepan, heat butter and oil over medium-high heat. Add cauliflower and onion; cook and stir until crisp-tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until cauliflower is tender, 12-15 minutes. , Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Stir in chicken, cream, ham, mustard, salt and pepper; heat through. Stir in cheese until melted.

Nutrition Facts : Calories 481 calories, Fat 32g fat (16g saturated fat), Cholesterol 141mg cholesterol, Sodium 1254mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 33g protein.

CHICKEN CORDON BLEU SOUP



Chicken Cordon Bleu Soup image

I found this recipe somewhere on the internet and have had it for many years. The woman who posted this said that her son worked at the Diamond Run Golf Club (I have no idea where that is) and that when he made this, he couldn't make enough of it. I have revised the recipe somewhat because the original post was for 20 servings, and had no herbs/spices listed. I have included seasonings that are ones that I have enjoyed in this easy soup.

Provided by lazyme

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

6 1/2 cups chicken broth
1 3/4 cups heavy cream
1 1/2 cups ham, diced
1/2 cup swiss cheese, diced or 1/2 cup swiss cheese, grated
1 1/2 cups chicken, diced (approximately 2 skinless boneless chicken breasts)
1/2 cup onion, diced
1/2 cup celery, diced
salt, to taste
white pepper or fresh ground black pepper, to taste
1/2 teaspoon garlic powder (optional)
1 1/2 teaspoons tarragon (optional)
1/2 teaspoon basil (optional)
2 tablespoons cornstarch
4 tablespoons water

Steps:

  • Saute the chicken cubes in a little oil until they are lightly browned.
  • In large stock pot place broth, ham, chicken, celery, onion, and bring to boil.
  • In medium pot place heavy cream and swiss cheese; heat until cheese is melted.
  • Add cheese mixture to the large pot and add salt and pepper to taste.
  • Mix cornstarch with water. Add about half of it to the soup to thicken it, then add more until the consistency is what you want.
  • Bring to a boil; then serve.
  • Garnish with additional grated Swiss cheese, if desired.

CRISPY, CREAMY CHICKEN CORDON BLEU RECIPE BY TASTY



Crispy, Creamy Chicken Cordon Bleu Recipe by Tasty image

There's nothing we love more than a crispy, succulent, perfectly-fried piece of fried chicken. But we also love gourmet meals. You know, the ones that you sit down to in the candlelight? Those ones. Well, our easy chicken Cordon Bleu is the best of both worlds: sounds fancy but really? It's just some really, really good fried chicken. That, we can promise.

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 19

4 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
1 tablespoon garlic powder
1 tablespoon onion powder
16 slices swiss cheese
½ lb ham, thinly sliced
peanut oil, or vegetable oil, for frying
1 cup all-purpose flour
4 eggs, beaten
2 cups panko bread crumbs
3 tablespoons butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups milk
¼ cup dijon mustard
1 cup shredded parmesan cheese
salt, to taste
pepper, to taste

Steps:

  • Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
  • On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
  • Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.
  • Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.
  • Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).
  • After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.
  • Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken's center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.
  • Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute.
  • Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.
  • Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.
  • Slice the chicken and serve drizzled with Dijon sauce.
  • Enjoy!

Nutrition Facts : Calories 754 calories, Carbohydrate 54 grams, Fat 30 grams, Fiber 2 grams, Protein 64 grams, Sugar 7 grams

WEEKNIGHT CHICKEN CORDON BLEU



Weeknight Chicken Cordon Bleu image

This is a tasty and quick recipe that is great for a weeknight when you want something yummy and don't have the time. Great over noodles.

Provided by ETRUPIA

Categories     Main Dish Recipes     Chicken     Chicken Cordon Bleu Recipes

Time 40m

Yield 6

Number Of Ingredients 9

1 cup milk
1 cup dry bread crumbs
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
salt and pepper to taste
6 slices cooked ham
6 slices Swiss cheese
2 tablespoons vegetable oil
1 (10.5 ounce) can condensed cream of chicken soup
½ cup heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place milk and bread crumbs in two separate shallow bowls. Season the chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs.
  • Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9x13 inch baking dish.
  • In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.
  • Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 537.6 calories, Carbohydrate 20.4 g, Cholesterol 144.3 mg, Fat 29.4 g, Fiber 1.2 g, Protein 45.7 g, SaturatedFat 13.7 g, Sodium 1034 mg, Sugar 3.8 g

CHICKEN CORDON BLEU SOUP



Chicken Cordon Bleu Soup image

Absolutely delicious! I am very pleased how this soup came out. Luxurious and comforting at the same time. :)

Provided by Julesong

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

2 boneless skinless chicken breasts, in small cubes
2 tablespoons olive oil
2 cups whole milk (or 1 cup half and half and 1 cup water)
3 cups unsalted chicken stock
1/2 teaspoon dried french tarragon leaf, pieces
1 clove garlic, smashed and minced
2 scallions, white and light green parts, minced
1/8 teaspoon white pepper
1/4 teaspoon mild curry powder
8 ounces swiss cheese, grated
1/4 cup dry white wine
2 tablespoons sour cream
1 cup diced cooked ham or 1 cup smoked ham
salt
fresh ground black pepper or tricolor pepper, to taste
1 tablespoon freshly minced basil

Steps:

  • In a skillet over medium high heat, sauté the chicken breasts in the olive oil until browned, about 7 to 9 minutes; remove from skillet, drain of excess oil, and set aside, keeping warm.
  • In a large heavy saucepan, heat the milk and chicken broth over medium temperature.
  • Add the tarragon (crushing it a bit in your hand, first), garlic, scallion, white pepper, and curry powder, and bring to a light simmer.
  • Add 3/4th of the Swiss cheese gradually (reserving the remaining 1/4 for garnish), stirring constantly, until well-incorporated.
  • Gradually add the white wine, then the sour cream.
  • Using an immersion blender, whir the soup until all ingredients are smoothly incorporated (soup may have a tendency to separate before this point); alternately, you can pour it all into the blender or food processor.
  • Put the soup back in the saucepan if you removed it, then add the ham, and the cooked chicken breast; season to taste with salt and freshly ground pepper.
  • Simmer on low heat for 10 minutes.
  • Garnish with reserved grated Swiss cheese and basil and serve immediately.

SLOW-COOKER CORDON BLEU SOUP



Slow-Cooker Cordon Bleu Soup image

I've taken this creamy slow-cooker soup to potlucks and teacher luncheons, and I bring home an empty crock every time. When my son's school recently created a cookbook, this was the first recipe he asked me to submit, and his teachers were glad he did. -Erica Winkel, Ada, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h30m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 19

3 tablespoons butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon pepper
4 cups cubed French bread
SOUP:
1 small onion, diced
1 celery rib, diced
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/3 cup all-purpose flour
1/3 cup water
1/4 cup white wine or additional reduced-sodium chicken broth
8 ounces reduced-fat cream cheese, cubed
1-1/2 cups Swiss cheese, shredded
1/2 cup shredded cheddar cheese
1/2 pound diced rotisserie chicken
1/2 pound diced deli ham

Steps:

  • For croutons, preheat oven to 375°. In a large bowl, mix melted butter, garlic powder and pepper. Add bread cubes; toss to coat. Transfer croutons to a 15x10x1-in. baking pan; bake, stirring every 5 minutes, until golden brown, 15-20 minutes. Cool in pan on a wire rack., Meanwhile, in a 4- or 5-qt. slow cooker, combine the first 5 soup ingredients; pour in broth. Cook, covered, on low about 2 hours or until vegetables are tender., Increase slow-cooker heat setting to high. Mix flour and water until smooth; whisk flour mixture into broth. Cook until thickened, 30-40 minutes. Stir in wine. Whisk in cheeses until melted. Add chicken and ham; heat through. Serve with croutons., Freeze option: Before adding croutons, freeze cooled soup in freezer containers. Freeze croutons separately. To use, partially thaw soup in refrigerator overnight. Heat soup through in a saucepan, stirring occasionally; add broth or water if necessary. While soup is heating, thaw croutons at room temperature; sprinkle over soup.

Nutrition Facts : Calories 384 calories, Fat 23g fat (13g saturated fat), Cholesterol 100mg cholesterol, Sodium 1112mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein.

CHICKEN CORDON BLEU I



Chicken Cordon Bleu I image

This entree is easy and delicious! It's one of my husband's favorites! Try to use the largest chicken breasts you can find so you'll be able to roll them easier.

Provided by Jill M.

Categories     World Cuisine Recipes     European     French

Time 45m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
¼ teaspoon salt
⅛ teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
½ cup seasoned bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
  • Pound chicken breasts to 1/4 inch thickness.
  • Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
  • Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Nutrition Facts : Calories 418.8 calories, Carbohydrate 12.6 g, Cholesterol 123.6 mg, Fat 19.4 g, Fiber 0.8 g, Protein 46.1 g, SaturatedFat 10 g, Sodium 931.6 mg, Sugar 1.4 g

OVEN CHICKEN CORDON BLEU



Oven Chicken Cordon Bleu image

Make an elegant dinner and master a technique that you'll use over and over again. These ham-and-cheese stuffed chicken breasts are a classic European dish that never fails to impress, both with its presentation and its indulgent combination of flavors. While some cordon bleu varieties are fried, this oven-baked version gives you all the crunch without the added oil. For all its impressive looks, this is also a recipe that can be made from start to finish in under an hour-making it great for busy weeknights or last-minute dinner guests.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 9

4 boneless skinless chicken breast (about 1 1/4 lb)
2 teaspoons Dijon mustard
4 teaspoons chopped fresh chives
4 very thin slices lean cooked ham (about 3/4 oz each)
4 very thin slices reduced-fat Swiss cheese (about 3/4 oz each)
1 egg white
1 tablespoon water
1/3 cup finely crushed corn flakes or bran flakes cereal
1/4 teaspoon paprika

Steps:

  • Heat oven to 375°F. Spray 8-inch square (2 quart) glass baking dish with cooking spray. Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness.
  • Spread each chicken breast with 1/2 teaspoon mustard; sprinkle with 1 teaspoon chives. Cut ham and cheese slices to fit chicken. Top each chicken breast with ham and cheese slice. Roll up, tucking ends inside.
  • In shallow bowl, combine egg white and water; beat slightly. Place cereal crumbs in shallow dish. Coat chicken rolls with egg white mixture; roll in crumbs. Place in baking dish; sprinkle with paprika.
  • Bake 25 to 30 minutes, or until chicken is no longer pink in center.

Nutrition Facts : Calories 150, Carbohydrate 2 g, Cholesterol 60 mg, Fiber 0 g, Protein 25 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 1 g, TransFat 0 g

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Top Asked Questions

What do you put in chicken Cordon Bleu soup?
This Chicken Cordon Bleu Soup is filled with chicken, ham, and cheesy broth. In a large pot, melt the better on low heat and add the diced onion. Cook onion in butter until onion is soft, about 2-3 minutes. Add the garlic and cook for 30 seconds.
How to cook chicken Cordon Bleu with cauliflower?
Cauliflower makes a nice, extra creamy backdrop for the classic flavors of chicken cordon bleu you can eat with a spoon. —Heidi Der, Stow, Ohio In a large saucepan, heat butter and oil over medium-high heat. Add cauliflower and onion; cook and stir until crisp-tender, 8-10 minutes. Add garlic; cook 1 minute longer.
How long do you cook chicken Cordon Bleu for?
Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown.
How to make chicken and onion soup?
Melt butter in a medium-sized soup pan. Add onion and cook over medium-low heat until tender, about 10 minutes. You can cover the pot to make the onion cook faster. Sprinkle in flour and whisk until smooth. Cook for 2 minutes. Pour in half each of the milk, cream, and chicken broth and whisk until smooth. Gradually add the rest.

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